Cashew “Cheesy” Spread

By Maggie Collins, MPH, RDN, CDCES, DipACLM

I learned this recipe from my good friend Eve Naidoo, which she found online. Her version was modified from the original recipe and my version was modified from her version to achieve a final product lower in saturated fat. This spread is very versatile. It can be used on toast, to make vegan chesadilla, to make potatoes au gratin, in lasagnas, in hay stacks, and if you thin it out with some water it can also be used as a salad dressing.

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Prep Time Cook Time Total Time Servings
15 minutes 15 minutes 16 servings of 2 Tablespoons

Ingredients

1 1/2 cups raw cashews, soaked for at least 2 hours or overnight
2 packed tablespoons dry pack sun-dried tomatoes
1/4 cup nutritional yeast
1 heaped tablespoon mellow white miso
2 tablespoons lemon or lime juice
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/8 teaspoon ground cayenne pepper
1/2 cup filtered water

Instructions

  1. Drain the cashews.
  2. Place all the ingredients in a food processor and blend until smooth, stopping to scrape down the sides as needed.
  3. Keep leftovers in an airtight container in the refrigerator, and consume within five days or freeze for up to six months for later use.